You won't believe it's not meat! Our creation for dinner tonight starts with a Beyond Meat Burger patty and adds spicy poblanos, smoky BBQ sauce tossed onions, and golden buns. Savour each bite of this veggie burger that's perfect for any night of the week!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Poblano Pepper, chopped
Cheddar Cheese, shredded(ContainsMilk/Lait)
BBQ Sauce(ContainsSulphites/Sulfite, Mustard/Moutarde)
Salt and Pepper*
Before starting, preheat the oven to 425°F.Wash and dry all produce. Cut sweet potatoes into 1/2-inch thick wedges. Toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through cooking, until golden-brown, 22-24 min.
While sweet potatoes roast, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the peppers. Cook, stirring often, until tender-crisp, 3-4 min. Transfer to a plate. Add the onions to the same pan. Cook, stirring often, until softened, 3-4 mins. Season with salt and pepper. Transfer onions to a small bowl. Add half the BBQ sauce, stir to combine and set aside.
Add 1/2 tbsp oil (dbl for 4 ppl), then the Beyond Meat to the same pan. Using the back of a spatula, flatten the patties to 1/2-inch thick. Cook, until golden-brown, 3-4 min per side.** Top with the cheese. Cover the pan and cook, until the cheese is melted, 1-2 min. Transfer to the same plate as the peppers and cover to keep warm.
Halve the buns. Arrange them cut-side up on another baking sheet. Toast in the top of the oven, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
Divide the BBQ onions between the bottom buns, then top with the Beyond Meat cheeseburger. Top with the peppers, then finish with the top bun. Divide the burgers and sweet potato wedges between plates. Serve the remaining BBQ sauce on the side for dipping.